Dried Tofu with Mushrooms

3 slices of dried tofu, cut into small cubes5 mushrooms, cut into small cubesa small bunch of coriander, choppedgreen onion, choppedsome green and red pepper, choppedvinegarsoy saucecorn oilsalt to taste

Boil dried tofu and mushrooms for a while and then drain them. Heat the pan with oil, saute green onion, tofu and mushroom for 1min, then saute in peppers, soy sauce, vinegar and salt. When it's almost ready, add in the coriander and mix them. Serve hot.

Peel and steam the sweet potato then mash. Sift sugar, salt and glutinous rice flour and mix to a dough ball. Cut the banana. Take some from the dough ball and make a small round cake, put one piece of banana in the middle, wrap up and press it a thinner pastry. Heat the pan with oil and fry the pastry till golden brown.

Boil the potato shreds for 2 minutes and drain. Put all the vegetable shreds into a big bowl. Heat the oil, soy sauce, chili sauce， salt. Remove from the heat and add in vinegar. Mix the vegetables in the big bowl with the seasoning well.

Cut the bamboo into thick pieces. Boil the bamboo for 3 minutes and drain. Heat the pan with oil, saute half green onion and all the bamboo for 1 minute. Saute in salt, soy sauce, dark soy sauce and sugar. Add half bowl of water and cook for 5 minutes over moderate heat until the sauce become thick. Then add a little white pepper and green onion and it's ready. Serve hot.

Sichuan Flavor Eggplant Salad

This is from Sichuan cuisine. I used pepper pickles and ginger pickles from Sichuan to make it. Maybe you will think Sichuan cuisine is hot, but it's not very true. Some of them are not hot like this eggplant dish.

Cut the eggplants into strips and steam for 8 minutes. Then wait them to be cool and put in a plate. Put all the pepper, garlic and ginger into a bowl. Heat some oil and pour in the pepper. Until it's hot, mix in salt, vinegar and green onion. Mix the flavoring with the eggplant in the plate.

Soak the black rice and coix seed over a night. Soak the roses for 2 hours.Cook the black rice, coix seeds,millet and rice with water for around 50 minutes until it's thick. Then mix in the roses. Mix in the brown sugar and take away from heat. Cover for 20 minutes.

Potato Cakes with Walnuts and Broccoli

Peel the potato and boil for 20 minutes. Then mash it. Boil the broccoli for half minute and drain.Mix potato mash, broccoli, onion and garlic, and add in black pepper, salt and mustard, mix well. Make the potato mash into small potato cakes. Place a 10-inch skillet over medium heat and wait about a minute. Add the oil, and swirl to coat the pan. When the oil is hot enough , fry the cakes (in batches, as space allows) for about 5 minutes on each side, or until golden and crisp all over.

Walnuts and Asparagus Salad

Remove the old part of asparagus, cut into 2cm long and blanch. Heat the pan with a little oil and saute for a while. Add in asparagus, dried tomatoes and olives. Mix well with vinegar and salt. Ready and serve.